Rhubarb Crumble-Cake
14 oz Rhubarb, trimmed weight 10 oz Self-raising flour 7 oz Butter 4 oz Caster sugar 3 oz Pale muscovado sugar 1 Orange 1 1/2 oz Chopped hazelnut kernels 1/2 ts Ground cinnamon 2 l...
Ingredients
- 14ozrhubarb, trimmed weight
- 10ozself-raising flour
- 7ozbutter
- 4ozcaster sugar
- 3ozpale muscovado sugar
- 1orange
- 11/2 oz chopped hazelnut kernels
- 1/2tsp ground cinnamon
Directions
- 1
14 oz Rhubarb, trimmed weight 10 oz Self-raising flour 7 oz Butter 4 oz Caster sugar 3 oz Pale muscovado sugar 1 Orange 1 1/2 oz Chopped haz
- 2
Sift 4 oz flour into a bowl, and add 3 oz butter
- 3
Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors
- 4
Stir in the muscovado sugar and nuts and set aside
- 5
Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve
- 6
Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it
- 7
Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light
- 8
Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon an